Matcha single cultivar Tsuyuhikari

Matcha Single Cultivar Tsuyuhikari

Origin:

• Cultivar: Tsuyuhikari
• Region: Yame, Fukuoka Prefecture, Japan
• Harvest: First Harvest

Description: The Matcha Single Cultivar Tsuyuhikari is a ceremonial matcha from Yame region in Fukuoka Prefecture. Produced from the first harvest of Tsuyuhikari cultivar.

• Koicha (Thick Matcha): As koicha, this matcha reveals a high umami profile, offering a profound and satisfying depth.
• Usucha (Thin Matcha): When prepared as usucha, it presents a sweet complexity with several layers of taste, including a delightful fruity note in the aftertaste.

Methods of Preparation:

1. Koicha (Thick Matcha):

   • Amount of Matcha: 4 grams (approx. 2 heaping teaspoons)
   • Water: 30 ml (1 ounce)
   • Water Temperature: 70-80°C (158-176°F)
   • Instructions:
     1. Sift the matcha powder into a bowl to remove any clumps.
     2. Heat water to the specified temperature.
     3. Add a small amount of water to the matcha powder and whisk gently until a smooth paste forms.
     4. Gradually add the remaining water, continuing to whisk until the matcha is thick and smooth without any lumps.
     5. Enjoy the rich, umami-filled experience of koicha.

2. Usucha (Thin Matcha):

   • Amount of Matcha: 2 grams (approx. 1 heaping teaspoon)
   • Water: 70 ml (2.4 ounces)
   • Water Temperature: 70-80°C (158-176°F)
   • Instructions:
     1. Sift the matcha powder into a bowl to remove any clumps.
     2. Heat water to the specified temperature.
     3. Add a small amount of water to the matcha powder and whisk vigorously in a zigzag motion until a frothy layer forms on top.
     4. Gradually add the remaining water while continuing to whisk until the matcha is well-mixed and has a light, frothy consistency.
     5. Savor the sweet complexity and multi-layered taste profile of usucha, with its lingering fruity aftertaste.